With lots of natural sweetness and perfectly soft and moist texture, this healthy Banana Blueberry Breakfast Bread will make everyone in the family happy! Great for breakfast or a quick snack, it’s Paleo, nut free, grain free, oil free and dairy free.
I’m still surprised at how quickly recipes like this one disappear before I can even say “save me a sli-vah will ya?” Just kidding, that was a Jewish grandma joke and I won’t be saying things like that for at least another 35 years.
What I do say is “just have one piece so we can have some left tomorrow” but nope, doesn’t work. Quick breads, muffins, cookies, chocolate, and fudge are gone typically within a day of making them. It’s definitely a good sign – kids and husbands don’t just eat anything lying around – it has to be special. And by special I mean it has to be something that resembles non-Paleo food, bonus points if it also sort of tastes non-Paleo, too.
So, this yummy Banana Blueberry Breakfast Bread is long gone, not to return until I have a couple of overripe bananas, and let’s face it – I’ll probably use those to create another recipe. I’m not crying over these #foodbloggerproblems I’m just telling it as it is 🙂
In running news, I have a 10 mile run planned for today while the kids are in school, instead of my typical early morning weekend run. I haven’t run that late since the NYC marathon and it’s definitely not my favorite time, so we’ll see how it goes.
I used to be somewhat more open and flexible about the time I run (when the kids were little I went whenever it made sense, and that wasn’t usually early) but now I’m SO set on my early morning time that I start questioning whether it’s even possible for me to run later in the morning.
Strange, because I don’t feel like a completely different person 3 hours after my typical 6am time, but still, I imagine myself really struggling and hating it at 9am. I’d like to think of myself as Cinderella and when the clock strikes anything later than 6, I completely lose any running fitness I have. It totally makes sense now that I think of it that way, thanks Cinderella.
Back to this banana blueberry breakfast bread! This really is the perfect sort of snack for me, or even breakfast before a later morning run. I typically don’t eat before an early morning run because I’m not hungry at all, but there’s no way I’m going without food if I’m not running until 9am, nor do I really want a big breakfast hash before I run – sausage, potatoes, eggs and running are a recipe for a disastrous run!
So I’ll save my big breakfast hash for lunch (breakfast all day = awesome) and, um, well I wish now that I could eat this pre-run, but like I said, it’s gone. I’ll have to settle for a banana or plantains and scrambled eggs I think. And no coffee. Just another thing I hate about running later!
Banana Blueberry Breakfast Bread {Paleo & Nut Free}
Banana Blueberry Breakfast Bread {Paleo, Nut Free}
Ingredients
- 2 small overripe bananas mashed, about 3/4 cup mashed
- 3 large eggs
- 1/4 cup full fat coconut milk canned, blended prior to adding to the batter
- 1/2 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 2/3 cup + 1 Tbsp coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp fine grain sea salt
- 3/4 cup fresh blueberries
Instructions
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Preheat your oven to 350 degrees and line a medium loaf pan (8.5 x 4.5") with parchment paper (I recommend this over greasing the pan since it's a lot less messy this way!)
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In a large bowl, mash the bananas well and whisk in the eggs, coconut milk, vanilla, and maple syrup.
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In a smaller bowl, combine the coconut flour, tapioca, baking soda, baking powder, and salt.
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Slowly stir the dry ingredients into the wet until fully combined. Coconut flour expands quite a bit and the batter will be thick.
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Fold in the blueberries, leaving a small handful to sprinkle over the top. Transfer the entire mixture into the parchment lined loaf pan and spread it out evenly, then sprinkle the remaning blueberries over the top.
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Place on the middle rack in the oven and bake in the preheated oven for 50-55 minutes, until golden brown and a toothpick inserted near the center comes out clean.
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Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack** to cool completely. Wait about an hour before slicing.
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Enjoy!
Recipe Notes
*A larger loaf pan is fine too but won't be as full/high
** You can gently life the loaf out of the pan in the parchment paper to cool on the wire rack. Easy cleanup and the loaf stays put!
Nutrition
What I Used to Make my Paleo Blueberry Banana Breakfast Bread:
Want more Paleo quick breads and muffins? Try one of these!
Paleo Chocolate Chunk Banana Bread
Paleo Double Chocolate Banana Muffins
Do you doubt your ability to work out when it’s not “your time”?
What’s planned for the weekend?
What food disappears fastest in your house?
I hate running at a later time too! It only works well for me if I sleep later. I think it becomes more about how I have been up than about the actual time. I should have planned to run long today instead of tomorrow though since it’s looking like heavy rain in the morning and I wanted to run outside. I want to make this bread! I don’t have tapioca flour though – do you think I can sub it?
Tapioca flour adds a little bit of sponginess but I think it would be fine without it, but add a tbsp more of coconut flour I’d say. Honestly I hated running this morning and felt so off, like I was plodding, but glad it’s done now for the weekend at least!
You can use arrowroot as a one to one sub 🙂
Yum! I’m making this tomorrow. I’d make it today if I didn’t have to work.
Yay! Hope you like it!
Anytime I workout late I feel the exact same way. My body is slow and my mind just isn’t into it. It’s like there’s this magical window when I can do it otherwise forget about it. Love the bread! Anything with berries is yum!
Blueberries are my favorite 🙂 And my run didn’t feel great just as I suspected. I felt like I was plodding along even though I was mainly going the same pace as usual. So strange how we have those windows!
But this would be so perfect pre run! Or post run. Maybe even during the run 😀
I have taken something like this (maybe a muffin) on a long run when I hadn’t bought fuel and had it around! It’s low FODMAP so no tummy trouble for me!
If I wasn’t on Whole30 I would make this today to use up the over-ripe bananas on my counter. Yum! I don’t like running later in the day either, mainly because I lose motivation. The workouts don’t ever feel as good as when I run first thing, but that could just be my imagination.
My run didn’t feel great this morning, although it wasn’t horrible, I felt sluggish and like I was plodding the whole time! First thing in the morning I feel faster even when I’m slower somehow.
Why no coffee?
Bothers my stomach if I drink it before running, as in can’t get through the run!
Oh this definietly woudnt last very long in my house! I’m not only a huge banana bread fan but am also a sucker for anything with blueberries in it. So yes, this would be gone in roughly 3 days. Breakfast, snacks, and post workout, right? 😉
Blueberry is my favorite too, especially muffins or a bread like this 🙂 Definitely won’t last long!
Paleo AND nut free breakfast bread! Sign me up! (When I let any bananas get overripe around here…)
That’s a tough one here too. If I know I want to bake with them I get double!
BBBB Bread!!!
And I do! Like…it’s just not right to workout at a different time or a different type of workout on a day that isn’t normally that, you know?
Oh I know! I almost never change the time I run unless life forces me to! And yup I went with the alliteration, couldn’t help myself 😉
This looks so good! I love using coconut flour.
I find it bakes really well with tapioca flour and also for pancakes 🙂
I’m going to sub in blackberries since they are on sale..LOOKS GOOD!! My kids love any bread with almond butter slathered on it…those are our “sandwiches”!
Ooh that sounds yummy! Both the blackberries and the almond butter – so delicious 🙂
Whenever I come across a recipe that looks amazing and involves bananas, I only have very under-ripe bananas. BAH. And I always eat them before they get ripe enough to bake with!
I know, the banana ripening struggle is real! Seriously anytime I have overripe ones I drop everything I’m doing and make up a new recipe 🙂 I also try to buy double but sometimes that doesn’t even work.
If your bananas are ripe but you don’t have time to bake, just peal them and throw them in a freezer bag. Then on the day you’re ready to bake take out as many as you need, place in a bowl and let them defrost, only takes an hour or so. Do not throw out the water content! Use all of it, for that is the sugars that makes bananas sweet! Without that your bread will be under sweet. I have made this bread a few times. With blueberries and another time with blackberries. It is always good! Thank you!
Good tips!
This just looks like the perfect texture and amazing! All I think about when I read your recipes is that a) I want them and b) your kids are so lucky!
Haha thanks Margaret! My kids might argue with you on that but then again they have no idea 🙂
About the texture… just made them and mine turned out over moist, like damp ‘undercooked look’… Got any tricks for me…? Only difference with your recipe was I put it in muffin tins (top looked just like yours when I pulled them out of the oven)…and used wild frozen bluberries…
Thanks
I’m thinking the frozen blueberries probably added to much moisture and made the whole thing too dense. I’ve had trouble using frozen blueberries with most of my blueberry recipes and especially those involving coconut flour since it absorbs so much moisture and needs to be accurately measured to balance the wet ingredients. That said it could’ve also been the brand of coconut flour used, they can vary to the point where the difference affects recipe texture. I’d say if you wanted to remake, use fresh blueberries and add 1 tbsp more coconut flour and see what happens!
To make muffins, do you keep them in the oven as long? Thanks!!
Nope, you’d need probably 25 minutes I’d say 🙂
Thanks! They came out great!! 🙂
Great!
With my kids in school on my days off from work now, I find it really hard to remember that I can run later if I want. But I really, really like my early mornings so I can get it out of the way! Pinning this bread because ummm…blueberries. YUM!
I’m the exact same way. I could run later every day now if I wanted, but I prefer to have it done with and have the rest of the day to get other things done! It never feels as good as it does first thing in the morning!
Well, if I were to make this bread it would definitely be the thing to disappear fastest in my house. As it stands right now we run low on GF Udi’s bread & frozen berries pretty darn quick!
Berries of all kinds are a favorite here too 🙂 Hope you try!
This looks great! Im sure it will disappear in my house too! Cant wait to make it next week 🙂
Id say eggs go really fast because we eat them all of the time! Also anything in the sweets department…especially around the holidays!
Ahh yes – eggs! My kids go through phases – and when they’re into them they’re gone in a flash!
I don’t leave the house before coffee and my morning poo have happened, even if I have to be somewhere at 5 a.m. I just wake up at 4 a.m. so I can take care of business first.
I love blueberry anything and have a few bags left of frozen blueberries in my deep freezer.
Is it weird that I’m jealous of your regularity?
A nice big hunk of this bread plus some almond butter and coffee would be the best breakfast!!
Yum, coffee and almond butter would make it perfect!
Oh yum!!!! Banana and blueberry sounds amazing. And you’re totally right – whenever I make desserts or sweet recipes especially, its like their gone before I can even photograph ;D
I know! I need to basically put a “don’t eat” sign on them 🙂
Ohhhh… I’ve been craving banana bread lately. Blueberries are such a great add – I love how juicy they get when they’re warm.
I know – my favorite!
this is basically just amazing fruit bread! OMG! you are genius! I bet it tastes amazing too
It’s kid friendly so in my book that means it’s good, or at least sweet 🙂
Wellll this looks AMAZING! My other half looooves banana bread so this is definitely getting made in our kitchen!
Awesome! Hope you guys like it!
i just found your blog, excited to browse around. I’m reading the comments on this article and finding a bit of humor in the struggle people have to find overripe bananas. My husband is a race director so we always have bananas in our freezer – left overs from races. Next time you run a race, stick around and ask for the left overs!
Welcome and hi! My husband actually coaches x-country every fall so I know what you mean about tons of extra bananas! We usually freeze them too and I’ll use them for smoothies for the kids 🙂
Hi ..i am making this tonight..do you know what the nutritional profile for this bread and a serving ?
No, I don’t calculate specific nutrition info for my recipes, sorry not to be of help here.
I’m amazed at how coconut flour can make some really tasty Paleo options… This looks SO good!
Yes, it’s great once you get the hang of measurements! Thanks!
Just wanted to share how delicious this recipe was! I pinned the recipe a week ago, but I was sceptic because coconut flour is such a moody flour, you never know how it’s go to act and it can make working with it a pain. But…this was amazing. I had an overload of ripe bananas, so I made two and this paleo one was the best. It tastes like good ol’ plain banana bread that I grew up, minus the white flour and excess sugar and replacd with all the good coconut fats 🙂 Thanks for the recipe, pinned to my tried and true board!
So glad to hear you loved it! Agree this recipe seems to work for everyone, Paleo or not 🙂
New to Paleo (just 3 months) and I have to say this is THE FIRST BREAD I’VE MADE THAT WAS AS GOOD AS PROMISED! Thank you. I’d about given up on baking Paleo but had over-ripe bananas and blueberries so thought I’d give it a try. I’m eating it warm now with ghee and it’s delicious. I have one thing I’d like to clarify/change. I think it needs a bit more salt. I did the “pinch” you call for. Could that be 1/8 tsp? I’d rather have it not salty enough than too salty. Thank you! Thank you! Thank you!
I’m so glad you liked it, yay!! As for the salt maybe generous pinch would be more fitting – I hear you 🙂
I’m throwing a baby shower this weekend and was planning on trying to make up this bread two days in advance (we’re getting new appliances the day before the shower, and I don’t want to be rushed). Do you think this would be fine at room temp for two days or would you suggest freezing it for a day? I realize that this bread rarely lasts two days in anyone’s house, but thought I’d ask. 😉 Thanks!
I’d like to know how to store this bread, too! Did you make it ahead of time for the shower? How did it turn out?
Is there anything I can substitute the coconut ingredients with, I’m allergic? It looks delicious and I want to make it!
I made this last week. It did not last more than 12 hours. I was lucky to get two slices before my husband and daughter demolished it. I’m going to make it again but replacing the blueberries (as I am out of them but have a bunch of ripe bananas) with EnjoyLife mini chocolate chips.
That’s awesome – happy to hear! I think choc chips would be incredible too 🙂
Could you use light coconut milk?
Hi Michele!
This recipe looks so yummy! I’m excited to try it out! I was wondering if I would be able to substitute other types of flour in place of coconut flour? (Such as almond flour or whole wheat flour?)
Thanks!
Hi! Subbing for coconut flour can be tricky with measurements since it’s so dense, but if you were to use almond flour, I’d go with 1 to 1 and 1/4 cups which is the amount I typically use in my almond flour banana breads. Since I haven’t baked with ww flour I couldn’t answer that one though.
Can we use frozen blueberries? I would assume so, but I am a newbie to GF baking. Thank you in advance!
Never mind! We couldn’t wait, haha. Frozen blueberries worked perfectly! This is excellent – thank you so much.
Just seeing this now – so glad it worked!
This looks fantastic, but isn’t coconut a nut?
Will it work if my bananas aren’t overripe? They are yellow but not brown at all.
Thanks
Unfortunately no, wait a few days and they’ll be perfect!
Turned out very yummy! Will make again
Do you know what the nutrition facts are? How many calories, and what are the macros? How many grams of protein, carbs and fat? Either per slice or the whole recipe. Thanks!
how many carbs per serving?
Have you ever made this and frozen it? Do you think it’ll turn out well or should i just wait to make it? Thank you!
Nope, I haven’t tried it so I’m not sure what the result would be! Coincidentally I have a loaf of it in my oven right now, the prep time is pretty quick so I’d say if you have the time, wait until you’re ready 🙂 If you wind up experimenting with freezing, let me know how it comes out.
I love Paleo Banana Blueberry Breakfast Bread. It is excellent. I like the texture of the bread it’s soft, moist and rich
Michele; Did you every try using LSA flour for this Paleo Banana Blueberry Breakfast Bread?
Nope I haven’t tried that, not sure of the measurement.
I have some very ripe bananas and am thinking of making this. Since bananas differ in size, can you tell me how much 2 small bananas would be in cups? Also, I’m thinking of making these as muffins, and was wondering how you would store these after making them.. how long will leftovers be good for, and could these be stored in the freezer? Thanks!
I’m actually not sure about the measurement in cups right now, as long as you don’t use large ones you should be fine. I typically store this loosely covered at room temp the first day, and then refrigerate afterwards, toasting to warm up.
Just made this recipe and it is delicious!
Glad you liked it!
Hey not sure if this was answered before. I have enough bananas to make two loaves and was wondering if this bread can be stored long term in the freezer. Anyone who has tried this let me know how this worked out. thanks.
by the way, I have made this recipe and it is perfect for a quick morning breakfast.
Glad you like it! I’ve never made this one ahead of time so not sure how it freezes.
The comment on May 26 is a spambot; I’d delete that comment if I were you. It’s been autoposted to >48,000 sites. The language on the blog is somewhat broken English, so I’d suspect it’s a Russian or Ukranian software product.
I just made this loaf for the first time and subbed coconut cream for the milk (can I borrow a quarter cup of coconut milk?), and it worked fine. Cooking time was a bit less in a dark metal 9″ x 5″ pan, about 45 minutes. Next time I’ll try it with fresh cranberries once they’re in stores… VERY SOON! I got a little bit of bench rise but not much oven rise, even though I used Argo double-acting baking powder.
Since people always ask, here’s the nutrition breakdown using 10 slices per loaf in JPEG images, right-click and SAVE: imgur.com/QZeO94q
While I’m at it, instead of wasting various author’s time and patience by endlessly asking for nutritional info that they don’t want to mess with, BOOKMARK THIS and run it yourself: nutritionix.com/natural-demo It’s pretty simple, even for those of you with Short Attention Span Disorder. I literally just dropped her recipe into it and ran it with 10 slices. It’s as accurate as any of them are without specifying exact brands of ingredients. Here’s the link to the version I made with coconut cream: preview.tinyurl.com/y93z5ynk (this link pre-populates the ingredients)
Breads USUALLY freeze OK, but your mileage may vary. I don’t expect this to last long enough to require freezing. 😉
This is the third time I’ve made your Banana Blueberry bread. It’s the closest thing I’ve found to what my mom used to make, so it’s near and dear to my heart (needs a hint of orange juice…) I still haven’t found an 8×4 pan except for Amazon or a cheezy all-shiny-aluminum pan at Walmart, so this last pass I ran the quantities up to 150% (2 small bananas becomes 3, 1/2 cup becomes 3/4 cup, etc.) and it perfectly filled a 9×5 pan a little taller than what you show in your photos. I needed to bake it an extra 5 minutes to get the center done, but it worked out great! Here’s the quantities I used:
3 small or 2 large overripe bananas
4 large eggs
1/3 cup full-fat coconut milk, canned, blended before adding to the batter
3/4 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
3 tbsp pure maple syrup
1 cup coconut flour
4 tbsp tapioca flour
3/4 tsp baking soda
2 tsp double-acting baking powder (aluminum-free) – I boosted this a lot and added 1 gram ascorbic acid
1/4 tsp fine grain sea salt
1 cup fresh blueberries or cranberries (’tis the season…)
(Mom would have added ~1/3 cup chopped walnuts, and swapped some of the coconut milk for fresh-squeezed orange juice)
Hi! I have a nut allergy and I’m not sure if coconut is one but I’m allergic to coconut too! Anything from a tree with cores or seeds is a no no for me. I always have a issue with these types of flours. Would oatmeal flour do the trick?
Hi! I’m not sure oat flour would sub in here since coconut flour has such different properties unfortunately. Have you tried cassava flour? It’s both grain free and completely nut/seed/coconut free!
Can I make the batter up the night before in store in the fridge and pop in the oven in the morning?
Yes, that should work well 🙂
This looks so good. Can i use lite coconut milk?
Looks good. Is this bread low carb and low sugar?
Made it today – perfect! thank you for sharing!
I am new to Paleo and tried a couple other recipes with coconut flour – yours was the first which actually worked. As you said coconut flour absorbs a lot liquid and it was a problem before. You figured perfect ratio
Just made this and my bread came
Out really too moist – even with some extra time in the oven. Wonder if my bananas were too big…
so good we all love it We LOVE all your baking!
I’m thrilled you love this!
Hello, I love this bread…I was just wondering if the nutrition facts were per serve or per loaf please. Thank you
Made this today. I think it’s yummy although a little too moist. It didn’t rise at all though. Any suggestions?
Love this recipe! I have my second loaf in the oven now. It is so good!!! Have made so many GF breads over the years and this (and your other banana loaf) are my absolute favorites! Perfect sweetness and texture. Thank you so much!
Could this be made into muffins? Thank you so much. Every recipe I’ve made has been amazing!
This is an absolute favorite in our house and no one notices that it’s gluten and dairy free. One loaf only lasts a day but I make it every time I have aging bananas. I recommend this highly!
I made this bread tonight because I was craving something sweet and doughy. LOL. Unfortunately, I didn’t have any maple syrup, guess the kids “drank it all” with the last waffle bake. So I substituted a new all natural sweetener – D’Vash Date Nectar that I bought on a whim the other day. The bottle says it has less sugar than honey. But either way it is delish!
I pretty much love all of your recipes, especially your baked goodies! Thank you for removing the stress and guessing game with cooking Paleo.
Hello Michelle, I would like to thank you for this recipe. I made this cake and it is delicious!! I’m looking forward to cooking more paleo food! Btw your stories in Instagram on Orthorexia were veg eye-opening to me. I admire you already! 🙂 patricia
Can this recipe be made with flax eggs?
Is the nutrition info for one serving?
AWESOME RECIPE!!!! Perfect texture/taste. Was a huge hit! Even my non paleo/gluten free family loved it. Making again!
Hey Michele, I featured 2 of your recipes on my blog at: https://wonkypie.com/best-low-carb-bread-recipes/ Thanks!
This tastes dry and mealy… Maybe needs oil in it?
I just tried this recipe and it’s delicious, but the bread didn’t rise much at all in the oven. How tall should the loaf be? Mine is only like an inch and a half…
When i mixed the dry with the wet the mix turned very dry and crumbly. I used 1/4 Arrowroot instead of tapioca, is that the problem?
Looks like a delicious bread. I can’t wait to try it.
Can i use frozen blueberries?
Nevermind, i’ve read comments on using frozen after i posted. Will give it a shot!
I made these, though I added 3/4 more of banana because 2 didn’t equal 3/4 of a cup. I also used frozen blueberries but I don’t know how that would make a difference. I cooked the bread for an hour and it was very raw so I cooked it for 40 minutes more. It was getting burned on the outside and it was just as raw on the inside, so I threw it away.
You have any recipe without eggs
so yummy, thank you!!
I made the unsweetened banana bread. I add 3/8 tsp. of pure powdered monk fruit which I buy online. It adds sweetness without calories AND does not elevate blood sugar. I often toss whole overripe bananas in the freezer for later baking. They turn black. Allow them to thaw on the counter and strip the banana out like you would sausage from a casing. Sometimes there can be lots of banana “water” but DON’T throw it away. Use the whole amount that is squeezed out. It looks like it won’t work but never fails to produce baked goods exactly like a fresh, over ripe banana. Happy baking!